The annual The Scottish Farmer cake competition was judged last Saturday, at Kilbarchan Show, with the help of the knowledgeable ladies of Luss WRI.
Taking the Mary Berry top spot was our production queen, Christine Rennie, with her traditional ‘Easy Ale Fruit Loaf’ (see recipe right). The judges were impressed by the quality of the bake and the effort she made in providing both raspberry jam and a piece of cheddar to accompany the loaf. 
Christine is delighted after competing in all the previous cake competitions with no luck – and never bakes when it is her turn for the office cake Wednesday. She would rather buy, than bake, so you can imagine how surprised she was. 
Second on the rostrum was news editor, Gordon Davidson, with his ‘Fiery Fruit Loaf’. The fieriness came from his cocktail of bran, raisins, ginger, and a liberal dose of whisky stolen from Ken Fletcher’s stash. In third spot was Ken Fletcher with his robust ‘Pop my Cherry Brandy’ loaf. 
This year we had eight entries. We could have had 10, but for two huffy Paul Hollywoods who didn’t want to play. 
The editor, Alasdair Fletcher, complained that the last cake he put in was up for a steward’s enquiry as it was clearly outwith his baking ability (he can only make tablet). 
And photographer, Rob Haining, also pulled a huff after being told that his Guinness cake, which he won with before, would need to have some fruit in it to qualify. 
The also rans were me, Karen Carruth, with a Limoncello drizzle loaf, which fell apart when taken out of the loaf tin, but had a nice sponge, according to the judges. 
Kelly Finlay’s summer take on a fruit loaf was similar to a lemon drizzle with a hint of gin and a dash of tonic... apparently it wasn’t properly baked. 
Kayley Kennedy’s clootie dumpling with gin-infused fruit, in a fruit and walnut loaf, was penalised for having all the fruit in the centre and not evenly distributed, as well as being under baked. 
And Katrina Macarthur entered a loaf featuring strawberries, raspberries and a dash of Montanex Rose Cava, which the judges said was quite bland. 
Emma Cheape offered a Brandy Infused Fruit Loaf, which the judges thought could do with a little more maturing.
As this year’s winner, Christine gets the chance to pick next year’s competition... watch this space.

(Easy) Ale fruit loaf
Makes two loaves – use 1lb loaf tin

Ingredients
500g/1 lb 2oz small currants
140g/5oz raisins
140g/5oz mixed peel
500ml/17fl oz bottle strong bottled beer, such as Black Sheep Brewery Riggwelter Strong Ale
180g/7oz soft dark brown sugar
150g/5½oz self-raising flour
180g/7oz wholemeal self-raising flour
3 tsp mixed spice
3 free-range eggs

Method
Put the dried fruit into a large pan and cover with the bottled beer.
Gently heat the fruit until the beer is hot, but not boiling. Remove from the heat, cover and leave overnight.
When you are ready to cook the loaf, preheat the oven to 140C/275F/Gas 1.
Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined. Divide the mixture between two greased 500g/1Ib 2oz loaf tins.
Bake for 1¼ hours until risen, pale brown and firm to the touch.
Cover with a tea towel and leave on a wire rack to cool.
Wrap the loaves tightly in cling film and keep in a cool, dry place for up to six weeks. This loaf is delicious buttered with jam or served with a piece of Wensleydale cheese.